Fall weather is definitely in the air and with that comes heartier foods to warm you up! I always find it funny/interesting how your palate changes with the season and starts telling you when it’s ready for different foods. Well, my palate was telling me it wanted rich and hearty risotto the other day, so I of course had to make it! During the day in Wyoming it warms up nicely, but as the sun goes down so does the temperature. Risotto was a perfect fit for a chilly night. Plus, I had leftovers that were great for lunch during the week.
Chicken & Mushroom Risotto
6 tbsp. butter
1 ½ c. roughly chopped mushrooms
¼ c. onion minced
2 large cloves of garlic, roughly chopped
2 c. Arborio rice
1 ½ c. cooked & shredded chicken
6 sprigs of fresh thyme
5 c. chicken broth
1 c. whole milk
1 c. Parmesan cheese
Salt & pepper to taste
Use a heavy cast iron bake dish if you have one. Turn your stove on to a medium heat and melt your butter. Toss in your mushrooms, onion, and garlic. Cook until the mushrooms and onions soften up. Add in your dry Arborio rice and cook for an additional 2-3 minutes. Toss in your cooked chicken, fresh thyme leaves, and one cup of your chicken stock. At this point, you will need to stay at the stove to continue stirring…so no multitasking! As soon as most of the liquid is absorbed, add in another cup of stock and continually stir. You’ll keep doing this with each cup of stock and finally, the cup of milk. It will take around 45 minutes. Your end product will be rich and creamy rice. Before you serve, stir in your Parmesan cheese and season with salt and pepper to taste.
This dish is perfect for fall or winter. It is rich, creamy, and deliciously warming. This risotto dish is nice and hearty too, so it can give you or your family the fuel they need until their next meal! I LOVE the flavor of this dish. Between the mushrooms and the thyme, they give a great savory flavor to this meal. Feel free to add in any other vegetables you have on hand! If you plan on sticking with the mushrooms, you can add any variety of mushrooms that you have on hand. They can only make the flavor better! Mmm!
What kind of risotto dishes do you find yourself making this time of year?
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